Home
Recipes
Side Servings

Soup recipes

Creamy cauliflower soup with matzah croutons

1 hour

Jewish holiday

Kosher potato bake for Passover

1 ½ hours

Salad recipes

Seder plate in a salad

20 minutes

Chicken breast

Chicken-and-bulgur wheat Greek salad

15 minutes

Braai recipes

Salsa verde

Carrot recipes

Red cabbage slaw with lime mayo

Dressing recipes

Radicchio-and-celery leaf salad

Bread recipes

Panzanella-style tomato salad

Braai recipes

Green bean salad

15 minutes

Nightshade recipes

Fried potato salad

1 hour

Atchar recipes

Dried fruit atchar

5 minutes

Braai recipes

Creamy corn bake

30 minutes

Creamy corn bake

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

4 cobs sweetcorn
1 T olive oil
1 T butter
1 onion, finely chopped
1 t garlic, crushed
1 cup cream
sea salt, to taste
150 g Cheddar, grated

Method

1. Preheat the oven to 180°C. Remove the kernels from the corn cobs. Heat the oil and butter in a large ovenproof frying pan.

2. Add the onion and cook until soft and golden, then add the corn and garlic and cook for 5 minutes. Pour in the cream and season. Sprinkle over the cheese and bake for 20 minutes.

Find more corn recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones

Spinach lasagne

Pot bread

Italian fondue

Creamy cauliflower soup with matzah croutons

Kosher potato bake for Passover

Seder plate in a salad

Chicken-and-bulgur wheat Greek salad

Salsa verde

Red cabbage slaw with lime mayo

Radicchio-and-celery leaf salad

Panzanella-style tomato salad

Green bean salad

Fried potato salad

Dried fruit atchar

Creamy corn bake

Creamy corn bake

Ingredients

Method